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We report on production of novel quaternary nanocomposite films based on thermoplastic starch (TPS, 8% w/v) derived from cassava, cocoa butter, (CB, 30% wt.%), and lemongrass essential oil (LEO, 1:1) nanoemulsions reinforced with different concentrations of brewery spent grain (BSG, 5 or 10 wt.%) fibers, by continuous casting. The chemical composition, the morphological, thermal, mechanical properties, film barrier, biodegradability in the vegetable compound, in addition to the application in chocolates, have been widely studied. The addition of CB, LEO, and BSG caused relevant changes in the starch-based films, such as increased extensibility (from 2.4-BSG5 to 9.4%-BSG10) and improved barrier to moisture (2.9 and 2.4 g.mm.kPa-1 .h-1 .m-2 ). Contrastingly, the thermal stability of the starch film was slightly decreased. The biodegradability of the herein developed quaternary nanocomposite films was the same as that of TPS films, eliminating concerns on the supplementation with active ingredients that are expected to have some biocidal effect. Despite checking antimicrobial activity only by contact under the biocomposites, chocolates packed with the films were well accepted by consumers, especially the samples of white chocolate stored in the BSG5 biocomposite. Overall, this new approach towards quaternary active, biodegradable films produced in a pilot-scale lamination unit was successful in either improving or at least maintaining the essential properties of TPS-based films for food packaging applications, while providing them with unique features and functionalities. PRACTICAL APPLICATION: This contribution relates to new approach toward quaternary films produced in a pilot-scale lamination unit. It relates to sustainability as it is both biodegradable and based on plant biomass, as well as produced via a clean, through high-yield process. The four components of the edible films we developed provide it with good in properties performance, as both a passive barrier (i.e. purely physical), and active, related to the sensory attributes of food, essential to be applied in food packaging. The valorization of a BSG also adds to the relevance of our contribution within the circular bioeconomy framework.

Background Strawberry quality is one of the most important factors that guarantees consistent commercialization of the fruit and ensures the consumer's satisfaction. This work makes innovative use of random forest (RF) to predict sensory measures of strawberries using physical and physical-chemical variables. Furthermore, it also employs these same physical and physical-chemical variables to classify strawberries in the classes "satisfied" or "not satisfied" and "would pay more" or "wouldn't pay more. The RF-based model predicts the acceptance, expectation, ideal of sweetness, ideal of acidity, and the ideal of succulence based on the physical and physical-chemical data. Then, the predicted parameters are used as input for the RF-based classification model. Results The RF achieved a coefficient of determination R2 > 0.72 and a root-mean-squared error (RMSE) smaller than 0.17 for the prediction task, which indicates that one can estimate the sensory measures of strawberries using physical and physical-chemical data. Furthermore, the RF was able to classify 87.95% of the strawberry samples correctly into the classes 'satisfied' and 'not satisfied' and 78.99% in the classes 'would pay more' or 'would not pay more'. A two-step RF model, which employed both physical and physical-chemical data to classify strawberry samples regarding the consumer's response also correctly classified 100% and 90.32% of the samples with respect to consumers' satisfaction and their willingness to pay more, respectively. Conclusion The results indicate that the developed models can be used in the quality control of strawberries, supporting the establishment of quality standards that consider the consumer's response. The proposed methodology can be extended to control the sensory quality of other fruits. © 2021 Society of Chemical Industry.

We evaluated the temporal profile of the flavor enhancers monosodium glutamate (MSG), disodium inosinate (IMP), disodium guanylate (GMP), and monoammonium glutamate (MAG). We also evaluated the ability of these flavor enhancers to enhance salty taste in solutions containing different reductions of sodium chloride. Four experiments were conducted using Central Composite Rotational Design (CCRD) with focus on two objectives: concentration of flavor enhancers (0% to 1%) and reduction of sodium chloride content (0% to 100%). A 0.75% saline solution of NaCl was used as a control. In each experiment, the treatments were evaluated by the intensity of salty and umami tastes using an intensity scale. Treatments, selected according to the results of CCRD, were analyzed using time-intensity (TI) and temporal dominance of sensations (TDS) analyses. Glutamates (MSG/MAG) showed greater capacity to enhance salty taste than treatments containing nucleotides (IMP/GMP). The intensity of umami taste, using all the examined flavor enhancers, showed a similar sensory profile. Temporal perception curves (TI and TDS) of salty and umami tastes also showed a similar temporal profile. The glutamic acid amino acids were better able to improve salty taste than nucleotides in any range of sodium chloride reduction. Flavor enhancers showed greater ability to increase salty taste in smaller reductions in sodium chloride content. PRACTICAL APPLICATION: This research expand the knowledge about the ability to enhance the salty taste of flavor enhancers in different reductions in sodium content, Beside that, will provide information about the time profile of flavor enhancers. This study provides scientific technical information on the ability to intensify the salty taste of flavor enhancers and can assist the industry to develop new low sodium products and encourage the scientific community to conduct future research on this subject.

OBJECTIVE To investigate the effectiveness of active video games (AVGs) on obesity-related outcomes and physical activity levels in children and adolescents. DESIGN Systematic review with meta-analysis. METHODS Literature search was performed in five electronic databases and the main clinical trials registries. Randomized controlled trials investigating the effect of AVGs compared with no/minimal intervention on obesity-related outcomes (body mass index [BMI], body weight, body fat, and waist circumference) and physical activity levels of children and adolescents were eligible. Two independent reviewers extracted the data of each included study. PEDro scale was used to assess risk of bias and GRADE approach to evaluate overall quality of evidence. Pooled estimates were obtained using random effect models. RESULTS Twelve studies were considered eligible for this review. Included studies mostly reported outcome data at short-term (less or equal than three months) and intermediate-term follow-up (more than 3 months, but

Glaucoma is a retinal degenerative disease characterized by the loss of retinal ganglion cells and damage of the optic nerve. Recently, we demonstrated that antagonists of adenosine A2A receptor (A2A R) control retinal inflammation and afford protection to rat retinal cells in glaucoma models. However, the precise contribution of microglia to retinal injury was not addressed, as well as the effect of A2A R blockade directly in microglia. Here we show that blocking microglial A2A R prevents microglial cell response to elevated pressure and it is sufficient to protect retinal cells from elevated pressure-induced death. The A2A R antagonist SCH 58261 or the knockdown of A2A R expression with siRNA in microglial cells prevented the increase in microglia response to elevated hydrostatic pressure. Furthermore, in retinal neural cell cultures, the A2A R antagonist decreased microglia proliferation, as well as the expression and release of pro-inflammatory mediators. Microglia ablation prevented neural cell death triggered by elevated pressure. The A2A R blockade recapitulated the effects of microglia depletion, suggesting that blocking A2A R in microglia is able to control neurodegeneration in glaucoma-like conditions. Importantly, in human organotypic retinal cultures, A2A R blockade prevented the increase in reactive oxygen species and the morphological alterations in microglia triggered by elevated pressure. These findings place microglia as the main contributors for retinal cell death during elevated pressure and identify microglial A2A R as a therapeutic target to control retinal neuroinflammation and prevent neural apoptosis elicited by elevated pressure.

Brazilians and Slovakians evaluated the temporal profile and the acceptability of cachaca stored with different woods (Cumarurana (CM), Jatoba (JT) and, Louro-vermelho (LV), which are found in the Amazon rainforest, and also oak), with the aim of performing a cross-cultural comparison of the dynamic profile of the attributes perceived in the cachacas and the sensorial acceptance of the samples.; Results: Important differences were observed between the temporal sensorial profiles generated by the two groups and their preferences. Brazilians preferred cachacas stored with the traditional wood, oak, followed by those stored with JT and CM. In contrast, Slovakians preferred cachacas stored with JT, followed by those stored with LV and oak. For both countries, the dominance of wood flavor and vanilla attributes at the end of the analysis time was positively associated with acceptance, while the dominance of off-flavors and the wood flavor attribute at the beginning of the analysis time was negatively associated with acceptance for Brazilians and Slovakians, respectively.; Conclusion: Brazilians preferred cachaca stored with oak wood, and Slovakians preferred cachaca stored with JT wood, with acceptability being strongly associated with the dominance of wood flavor and vanilla attributes at the end of the evaluation time. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.

Five brands of Brazilian chocolate milk were subjected to physicochemical and acceptability analysis. The moisture content, fat content, pH and soluble solids content varied between 78.35 and 84.27 g/100 mL, 1.68 and 3.08 g/100 mL, 7.11 and 7.44, 14.0 and 19.0° Brix, respectively, while the ash contents and % lactic acid equivalents were similar. Four of the tested brands had acceptable scores in all attributes; however, one had lower acceptability scores and lower values for luminosity, chromaticity, b* and hue angle, which are potential indicators of the sensory quality. Strong chocolate aroma, strong chocolate flavour, strong brown colour, brightness and sandiness may be used as indicators of low acceptability for chocolate milk.

This study evaluates the effect of functional and diet/light claims on acceptance of chocolate dairy desserts. One hundred consumers participated in the tests of sensory acceptability in relation to the attributes of appearance, aroma, flavor, texture and overall liking. Tests were conducted using the same composition of samples and varying only the claims. Internal Preference map using parallel factor analysis and Principal Component Analysis (PCA) was performed using the consumer data. Data showed that consumers evaluated the claims differently. The samples with the addition of prebiotic claim and declaring the functional property of prebiotics were preferred by them. As the samples with the addition of diet/light claims, which received highest scores. It was concluded that the addition of claims may be suitable to be used in a chocolate dairy dessert with high acceptance by consumers. Practical Applications The role that food industry plays on people's everyday life is undeniable, as well as the importance of diet on the prevention of diseases and its association to health promotion. Food industry has amplified market by providing practical foods and goods for consumers’ convenience. The effect of information addition on the label of these foods is a study of great importance for food industries, as contributing to a better targeting of information, as the claims, and thus greater acceptance by consumers.

Several studies have shown the close relationship between the sodium consumption and health problems such as hypertension and cardiovascular disease. Thus, the demand for products with reduced sodium content, but with sensory quality, is increasing every day. In this context, this study aimed to optimize a low sodium salts mix using sodium chloride, potassium chloride, and monosodium glutamate to the development of shoestring potatoes with low sodium content and high sensory quality, through mixture design and response surface methodology. The salts mix that promotes the same salting power and similar sensory acceptability that the shoestring potatoes with 1.6% sodium chloride (ideal concentration) and at the same time promotes the greatest possible reduction of sodium, about 65%, should provide the composition as follows: 0.48% of sodium chloride, 0.92% of potassium chloride, and 0.43% of monosodium glutamate.

It is well known that sodium chloride overuse has a positive association with blood pressure and hypertension, and it has been related directly to the development of cardiovascular diseases. Thus, the aim of this study was to evaluate the effect of reducing the sodium chloride particle size on the salting power and time-intensity profile in shoestring potatoes. We found that the amounts of sodium chloride with reduced particle sizes required to yield an equivalent salting power to 1.6% unmilled (common) sodium chloride on shoestring potatoes were 0.97, 0.862, 0.795 and 0.785% for salt particles with mean diameters of about 97, 37, 30 and 26 μm, respectively. Based on these salting potencies, it is possible to reduce the sodium chloride used in shoestring potatoes by about 39, 46, 50 and 51% with the mentioned salt particles, respectively. The reduction in the size of salt particles also resulted in a more rapid perception of the maximum saltiness in shoestring potatoes. Practical Applications The reduction of the salt content in processed food means a great challenge because of limitations of sensory characteristics, functional properties and microbiological safety of products. Reducing the size of sodium chloride particles is an important alternative for reducing the sodium content of foods, thereby making them healthier but not by altering their sensory characteristics, unlike some sodium chloride substitutes.

Summary The reduction of salt (sodium chloride) in food is one of the major challenges facing the food industry today and is motivated by the positive association between dietary salt intake and some diseases. Thus, the objectives of this study were to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in aqueous solution and to study the sensory profile of sodium chloride and its substitutes using temporal dominance of sensations (TDS) analysis. The relative potencies of potassium chloride, monosodium glutamate, potassium phosphate, calcium lactate and potassium lactate compared to an aqueous solution with 0.75% sodium chloride were 74.75%, 59.52%, 60.48%, 11.40% and 4.96%, respectively. An evaluation of the sensory profiles of potassium chloride, potassium phosphate, calcium lactate and monosodium glutamate revealed saltiness as well as other tastes, including bitterness, sourness, umami and an unidentified undesirable taste as being dominant. The potassium chloride was the only one which showed temporal sensory profile similar to sodium chloride.

This paper presents a novel concept for producing chocolate dairy desserts using prebiotic and sucrose substitutes. The quality of chocolate dairy desserts was analyzed by the multiple time-intensity analysis and temporal dominance of sensations (TDS). Time-intensity analysis showed that the sample developed with neotame had a higher intensity of sweetness; the samples with neotame and stevia had a higher intensity of bitterness; and the samples with sucrose, sucralose, aspartame and the integral one had a higher intensity of chocolate flavor. Sucralose and aspartame provided a temporal profile with parameter curves closer to the one sweetened with sucrose, as well as the addition of prebiotics. The TDS analysis also showed a similar profile between the integral sample and the prebiotic light samples with sucralose and aspartame, in relation to the attributes of sweetness, bitterness, milk chocolate flavor, bittersweet chocolate flavor, milk powder, cream and off-flavor. In this context, the addition of prebiotic and replacement of sucrose by sweeteners opens up new opportunities in product development, especially in chocolate formulation for dietetic and functional purposes. Practical Applications Temporal dominance of sensations (TDS) has led to improve a better understanding of temporality behavior of dairy desserts' taste and flavor. In this study, the time-intensity analysis allowed the verification of changes in the perception of a product's attribute over time while TDS provided how the flavor behavior is for consumers during the dairy dessert ingestion and obtained the temporal profile of all attributes related to flavor. These methodologies are complementary and they are very useful for dairy dessert processors and people who work in the functional and sweetener industry.

In Brazil, there are numerous blackberry cultivars under cultivation, however, only a few cultivars, such as the Guarani, are displayed/used for processing. In this context the aim of this work was to study the effects of different Brazilian blackberry cultivars (Guarani, Brazos, Comanche, Tupy, Cherokee, Caingangue, and Choctaw) on the physicochemical characteristics, texture profiles and the consumer acceptance of the resulting jelly to identify the potential use of these cultivars in the jelly industry. It is feasible to produce blackberry jellies with the Tupy, Comanche, Brazos, Guarani, and Choctaw cultivars because these jellies demonstrated good acceptability combined with good productivity. Consumers were shown to have a preference for a less adhesive, more acidic jelly. This study provides a useful insight about the Brazilian blackberry cultivar potential in jelly processing.

Generally raspberry products as jams, jellies, and preserves are made with red raspberry, however, yellow raspberry and especially black raspberry are also fruits adapted in Brazil, presenting even better productivity and quality. Thus, the aim of this study was to evaluate the processing potential of other varieties of raspberry, but the red, in the preparation of jellies through mixture design and response surface methodology (RSM). These techniques were used to optimize the following 3 variables: yellow (Golden Bliss cultivar, Rubus idaeus), black (Rubus niveus), and red raspberries (Batum cultivar, Rubus idaeus) to formulate a mixed raspberry fruit jelly through sensory evaluations. It was found that jelly formulated with a mix of colored raspberries grown in subtropical regions is a viable and alternative way to use yellow and black raspberries. The mixed raspberry jelly must have 0% to 30% yellow raspberries, 25% to 50% black raspberries, and 30% to 75% red raspberries. Within this region, the optimum formulation has ideal characteristics that are often not observed in formulations with 100% black or yellow raspberries.

The purpose of the study was to determine the potency and equivalence of salt substitutes (potassium chloride, magnesium chloride, monosodium glutamate, potassium lactate, calcium lactate and potassium phosphate monobasic) in cream cheese and to evaluate sensory flavour profiles. The methods used were magnitude estimation and temporal dominance of sensations (TDS). Equivalent salting of cream cheese containing 1% sodium chloride was obtained using: 1.2% potassium chloride, 2.56% monosodium glutamate, 2.5% magnesium chloride and 2.98% potassium phosphate. The TDS revealed that, other than salty taste, the most significant flavours produced were sour and bitter. The potencies of salt substitutes are much lower than that of sodium chloride.

Summary For a sweetener to successfully replace sucrose in food formulations, studies must first be conducted to determine the concentrations of the sweeteners to be used and their equivalent sweetness compared with sucrose. After establishing the optimal concentration of each sweetener, it is necessary to determine which is more similar to sucrose. The objective of this study was to determine the equivalent amount of different sweeteners, necessary to promote the same degree of ideal sweetness in mixed fruit (marolo, sweet passion fruit and soursop) jam and to characterise the time–intensity profile and consumer acceptance. With respect to the mixed fruit jam containing 40% (w/w) of sucrose, sucralose presented the highest sweetening power, being 1033.59 times sweeter than sucrose, followed by sucralose/acesulfame-K/neotame 5:3:0.1 (982.80), sucralose/steviol glycoside 2:1 (862.67), sucralose/acesulfame-K 3:1 (847.45) and sucralose/thaumatin 1:0.6 (284.29). The sweeteners had a time–intensity sweetness profile similar to sucrose and a time–intensity bitterness profile different from sucrose but similar among themselves. In relation to sensory acceptance, a significant difference between the low-sugar jam and the traditional jam was not observed.

Optimization is an important step in the development of a product. Optimization methods are used within the sensory science as a way to obtain results in a specific set of conditions useful to understand cause-and-effect questions for ingredients or to provide potential formulations and direction for product development. In this work, response surface methodology and parallel factor analysis-based method were used for optimization of acceptance parameters in mixed fruit jam using a mixture design. Fruit (murici, marolo, jenipapo, sweet passion fruit and soursop) proportions in a formulation of Cerrado Brazilian fruit jam were optimized for consumer acceptance parameters. An optimized jam was suggested with 40% of marolo, 35% of soursop, 25% of sweet passion fruit, and 0% of murici and jenipapo. PRACTICAL APPLICATIONS Parallel factor analysis (PARAFAC) was used in order to select relevant variables for a response surface methodology optimization of acceptance parameters in a product development. PARAFAC was useful to determine the importance (negative or positive influence) of variables in a mixture design. The method can be an interesting alternative to select relevant variables in optimization studies with various factors to be evaluated.

This work considers the hypothesis of using Parallel Factor Analysis (PARAFAC) for relating consumer acceptance to descriptive attributes by employing three-way external preference maps. A pilot case study with a real data set from six commercial samples of grape juice was conducted. The results revealed that PARAFAC was useful for relating consumer acceptance to descriptive attributes, by simultaneously considering the various analyzed attributes by three-way external preference maps. The three-way external preference maps provided a general interpretation of the data, thereby making it possible to simultaneously relate consumer preferences, sensorial attributes and descriptive characteristics. PRACTICAL APPLICATIONS Three-way external preference mapping enables the simultaneous analysis of the correlations (interactions) among consumer preferences, products and different evaluated attributes, as in the previously proposed three-way internal preference mapping; but in this approach, descriptive parameters are also considered in the analysis. It enables an analysis of the overall performance of the samples in the acceptance test using a single map and to simultaneously correlate the descriptive attributes to acceptance for all consumer attributes. The three-way approach is able to access overall performance of samples in the consumer acceptance test without the need to evaluate overall liking attribute. This is advantageous, e.g., to prevent the halo effect of attributes on overall liking.

For a sweetener to successfully replace sucrose in food formulations, studies must first determine the necessary concentration of the sweetener to be used and its equivalent sweetness to sucrose. In this study, we verified both the equivalent sweetness and the magnitude of sweetness of processed cheese sweetened with different sweeteners and combinations of sweeteners. A total of four formulations were evaluated: sucralose, sucralose/acesulfame-K (4:1), thaumatin/sucralose (2:1) and cyclamate/saccharin (1:1). First, the sweetness was determined using the ideal scale. Next, we determined the equivalent sweetness compared to sucrose (considered to be ideal in terms of sweetness) for each sweetener studied and evaluated its sweetness through the magnitude estimation method. The concentration of sucrose considered ideal in strawberry petit suisse was 17%. To promote a sweetness equivalent to the ideal (17% sucrose) sucralose, sucralose/acesulfame-K (4:1), thaumatin/sucralose (2:1) and cyclamate/saccharin (1:1) sweeteners should be added to processed cheese at concentrations of 0.065%, 0.066%, 0.108% and 0.349%, respectively. PRACTICAL APLICATIONS The purpose of this work is to study the use of sweeteners, including thaumatin in petit suisse. The study of sweeteners in this product is important because currently consumers yearn for more healthy products and the fact of not having many studies related to this product. Therefore, this work supports the development of a new product, with more consumer desires and contributing to the competitiveness of the market.

In this work, it is demonstrated that consumer acceptance analysis can be evaluated by simultaneously considering several attributes using a three-way internal preference map obtained by parallel factor analysis (PARAFAC). Considerations regarding the building of this three-way map by PARAFAC are reported. Pilot case studies with real data sets from herb cakes and beef burgers are also carried out, and comparisons with results from regular internal preference maps are obtained by principal component analysis. Three-way internal preference maps enable the simultaneous analysis of interactions among consumer preferences, products and different evaluated attributes, which facilitate the selection of favorite samples. This method highlights the efficiency of the three-way analysis of consumer acceptance data with different sources of data variability, allowing the extraction of relevant information and the graphic display of this information with improved interpretability. Three-way internal preference mapping is a useful tool for the analysis of consumer acceptance tests, which can provide a more evidence-based and general interpretation of data. PRACTICAL APPLICATIONS Three-way internal preference mapping is another useful tool for the analysis of consumer acceptance tests, allowing the extraction of more relevant information and the graphic display of this information with improved interpretability. This tool makes it possible to simultaneously analyze the interactions among consumer preferences, products and different evaluated attributes, which can facilitate the selection of favorite samples. Furthermore, it enables a comparison of the overall performance of the samples in consumer acceptance tests, simultaneously taking into account the influence of all analyzed attributes. This method is useful in new product development and product improvement studies in research institutions and industries.

Purpose Age-related Macular Degeneration (AMD) is the leading cause of blindness in people older than 50 in developed countries, and is associated with formation of subretinal deposits (drusen) and damage to Bruch’s membrane (BM) basal to the retinal pigment epithelium (RPE). It has been reported that activities of the ubiquitin-proteasome pathway (UPP) in retinal pigment epithelium decrease upon aging. Previous studies demonstrated that expression of ubiquitin in which lysine 6 is replaced by tryptophan (K6W-Ub) impairs the function of UPP. The main objective of this work was to investigate the hypothesis that chronically impairment of UPP in RPE contributes to some of the cardinal features of AMD, including drusens. Methods To address this question ARPE-19 cells were infected with empty vector, K6W Ubiquitin mutant and Wild Type Ubiquitin. The drusen formation and accumulation in basal matrix was evaluated by confocal microscopy, using specific drusen markers such as APOE, while exosome realease was determined by western blot (such as CD63 and Tsg101) and flow cytometry following exosomes isolation by ultracentrifugation. Results The results obtained showed that expression of K6W mutant Ub leads to an impairment of proteasome activity and an increased amount of exosomes release and drusen accumulation. Conclusion In this study the data might provide a vaulable tool to eluciadte the biological determinats of age-related proteolytic stress and its impacts on proteostasis in the retina.

Summary This study used the flour and anthocyanin extracts from jaboticaba skins as a dye in yogurt. Jaboticaba skins were lyophilised and ground. Yogurt that was made in the conventional fashion was treated with the addition of flour from jaboticaba skins in the concentrations of 0.1%, 0.5%, 1.0%, 1.5% and 2.0% or with the anthocyanin extract in the concentrations of 0.5%, 1.0%, 1.5%, 2.0% and 2.5%, with and without tannic acid; the yogurt samples were stored for 45 days. In general, the results of the acceptance test of the yogurt samples ranged between like slightly and like moderately. The highest scores received by the anthocyanin extract (like slightly) were obtained for the concentrations of 0.5–1.5%. The colour retention for all yogurt samples was above 70%. The average half-life was greater than 2500 h, considered high. We conclude that the use of jaboticaba skins as additives to yogurt can be an alternative to add value to jaboticaba.

Purpose It has been suggested that aging affects the cells ability to protect protein integrity, which is essential for cellular homeostasis. On cell aging there is impaired protein homeostasis, which can lead to protein insolubilization that is toxic to cells. The carboxyl terminus of Hsp70-interacting protein (CHIP) is an important ubiquitin ligase for protein quality control, and particularly in selective degradation of aggregation prone proteins. The objective of this study was to characterize the transgenic mice that overexpress CHIP/Ubc5 in lens epithelial cells and investigate the role of these proteins in the process that maintains proteins in solution and therefore participates in a number of age-related diseases, including cataract. Methods To overexpress CHIP, the α-crystallin promoter was used to drive the expression of CHIP-Ubc5 in lens epithelial cells of transgenic mice. The CHIP levels of transgenic mice (Tg) were determined with western blotting analysis. Cataract was induced by single subcutaneous injection of sodium selenite and the lens transparency was assessed by slit lamp examination. The soluble and insoluble protein content in all groups was evaluated. Results The data show that the transgenic mice only overexpress the transgene in lens epithelial cells.The slit lamp analysis showed that transgenic mice appears developed less cataract compared with wild type, with concomitantly increase in ratio of the soluble and insoluble proteins. Conclusion Together the data suggest that overexpression of CHIP/Ubc5 in lens epithelial cells could prevent cataract formation by promoting reduction of protein insolubilization.